My family has tasked with me bringing cocktails to our annual Christmas get-together at my aunt’s house. But I’m not shying away from the challenge. Everybody else contributes a covered dish; I get to bring the fun.
Last week, we showcased a Puerto Rican staple guaranteed to go fast at any holiday party: Coquito. It will certainly be the kickoff to our festive gathering, and hopefully yours, but I know I’ll need a backup drink that’s just as delicious when the coquito inevitably vanishes.
The featured booze this week is infused with candy cane, an iconic symbol of the season. While many flavors are synonymous with the holidays, especially Christmas, peppermint might be the most popular. So why not infuse a whole damn bottle of vodka with it?
Back in the day, when I was still a budding over-drinker, this combo was my first alcohol infusion, and it remains one of the easiest. Really. It’s as simple as dropping some candy canes into vodka and allowing them to sit overnight. Of course, I procrastinate at everything, so I went with the speedy infusion method of pulverizing those little peppermint hooks of heaven, which helps them dissolve faster. (You can, too, in the recipe below). After a couple hours, what you’re left with is a vodka that’s so pretty in pink Molly Ringwald would be jealous.
The cocktail — a martini, actually — won’t stay that color, though. This time we’re going for flavor over beauty and getting our peppermint mocha espresso on, Starbucks-red-cup-style. Since that’s a beverage I’d never audibly order from another human being, we’re making it at home, and for our family.
Again, if you’re entertaining, or if your loved ones put you in charge of the holiday bash’s social lubrication, it doesn’t get much better than this. And next year, you won’t have to wonder why they put you in charge of the cocktails.
Makes 1
Candy Cane Infused Vodka:
1 750-milliliter bottle vodka
12 full-size candy canes
Add vodka and candy canes to a large Mason jar and let sit overnight — or until fully dissolved — shaking occasionally. (Shortcut: Crush the candy canes into small pieces before mixing them with vodka.)
Cocktail:
2 ounces candy cane-infused vodka
1 ounce crème de cacao
2 ounces Kahlúa Mocha
1 ounce freshly brewed espresso
Fill a martini glass with ice and allow to chill. Fill a cocktail shaker with ice and add all ingredients. Shake until well chilled. Discard the glass’s ice and strain in cocktail. Garnish with a mini candy cane.
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This article appears in Dec 15-22, 2016.